Description
We named Toasted Head for the age-old practice of toasting the inside of barrel heads with re to help create the rich toasty avor in all our wines.
We picked the grapes for this wine during the night to preserve freshness and purity of fruit avors, then gently destemmed and pressed at the winery. We then fermented 100% of the juice sur lie in a combination of new and used American (55%), Eastern European (25%), and French (20%) oak barrels.
We put less than 10% of the wine through a secondary malolactic fermentation to make sure that the wine retained its natural acidity, and we hand-stirred each barrel every two weeks for optimal avors and to impart a rich, creamy texture to the wine.
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